This is an easy one guys! I made spinach raita with Andrew and Faouzi for our lesson. This is a different kind of yogurt raita though than usual because you cook the vegetable that you are putting into it. You just have to sautee the spinach with some spices, cool it and then add some yogurt and sour cream to it.
My mother makes this from time to time, but I was reminded of it during a dinner I had with my friend Asha and her family. Her mom, who is one of the sweetest ladies, is an amazing cook. She had prepared a humongous meal and brought it to Fort Greene to share with all of our friends. This dish was gone really fast because it’s so tasty and goes well on everything.
12 ounces baby spinach, chopping is optional (can use frozen thawed as well)
1 tablespoon oil
1 teaspoon mustard seed
pinch of asafeotida, hing
1 dried red chili, broken into pieces
1 1/2 cups yogurt, beaten
2 tablespoons sour cream
salt to taste
Heat oil under medium high heat with mustard seed and asafoetida. When mustard seeds start to pop frequently for a few seconds, turn heat to medium and stir in red chili around for a few seconds until coated with oil (will spurt a little so be careful). Next cook spinach for about 5 minute or until wilted but still bright in color. Place in fridge for an hour and take out when cooled:
Mix in yogurt, sour cream and salt. Garnish with cilantro.
You can eat plain or serve as a side with rice & lentils or curry & roti.